It is a treat baking sweets, but just a key ingredient recipe can really gum up the works. Knowing an ingredient that can be "equivalent" or substitution save the day. Many cake and cookie recipes can be adapted to modern sweeteners by using, if you do not recipe ingredients called for in vintage cookbooks or grandma's desert. Today, Mom helps cooks in the kitchen with tips on granulated, brown, powdered sugar and molasses.
GranulatedSugar - Most sugar cane and sugar beet is. The plants are juiced, the liquid is boiled several times to separate the crystallized for the molasses and the remaining clear liquid into the familiar white granules on our tables. If you do not have 1 cup sugar 1 cup brown sugar or use instead of 1 cup sugar 2 cups powdered sugar.
You can also substitute sweet syrup for granulated sugar, but you have to remove someLiquid in your recipe to keep the right moisture level. When baking, it helps a leavening agent such as baking powder to add. If you do not not have the soda and you are fried, then you can probably leave out and still be ok. But that can effect texture and cooking times, so keep a closer eye on your creation.
If you have 1 cup sugar 1 cup honey do not use + 4.1 tsp baking soda and reduce the liquid in the recipe by 1 / 4 cup. Honey is sweeter than granulated sugarSugar. Or, instead of 1 cup of sugar, use 1 1 / 2 cup molasses plus 1 / 4 teaspoon baking powder and reduce the liquid in the recipe by 1 / 4 cup. 1 pound (package) granulated sugar = 2 1 / 4 cups granulated sugar.
Icing sugar - superfine powder or powdered sugar is granulated sugar spun in a way that was. Is for a slightly softer texture especially in glazes, fluffy meringues. When measuring, you need a little more powder to hisfine grain. If you do not use granulated sugar 1 cup to 2 cups. 1 pound (package) powdered sugar = 3 1 / 2 cups powdered sugar, unsifted (bulk).
Icing sugar - confectioners sugar sugar has been processed by phase powdered, in a still finer powder. Today the terms are used interchangeably, so check your packing.
Brown Sugar - Brown sugar or sugar in the raw, has a little more brown than syrup or molassesGranulated sugar and is slightly less sweet. As a result, has brown sugar a smoky flavor and dark color. Golden brown sugar has less molasses than brown sugar. have the two can be used interchangeably, but note the darker sugar is a richer flavor and color and is usually better if you cook pork are.
If you do not use brown sugar instead of granulated sugar with exactly the same measurements. You can also brown sugar by combining 1 cup sugar with 1 / 2 cupMolasses, but this can be found of the liquid in your recipe, so be careful with this substitution when baking cakes.
Brown sugar stays soft when it is stored in an airtight container. To soften brown sugar, place it in a fireproof container and heat at 250 degrees until soft, or microwave on high for 30 seconds at a time until they are soft. Use it immediately, as it is more difficult than before, when it cools! A equals 1 pound package of brown sugar about 2 1 / 4 cup brown setSugar.
Molasses - molasses has a dark, sweet, smoky flavor. It is created during the refining of sugar. Molasses is a little less sweet than granulated sugar. Sugar prices fell up in the 1930s, molasses was the primary sweetener in the American kitchen. Sulfur dioxide is sometimes used to sweet molasses. The term "unsulphured molasses" just means non-sulfur used in the creation of your molasses, and it should be the lightest andsweetest type. Measuring molasses is easier (and accurate) if you grease the measuring cup first with a little cooking spray or butter. A 12-ounce glass of liquid molasses is equal to 1 1 / 2 cups. One cup equals 8 fluid ounces.
If you make a vintage recipe I highly recommend you spring for a glass of molasses. Molasses is the secret ingredient in many cookies, cakes, ham glazes and barbecue sauces. Granulated sugar will not taste the same. If you left a jar, you canMolasses in baked beans, ham, oatmeal, ice cream or added to pancake syrup and butter. One tablespoon of molasses offers 8% of the recommended daily iron and 4% of the calcium!
A cup of molasses equals1 cup honey. Remember, honey is sweeter than molasses and the taste change slightly. Or instead of 1 cup molasses try 3 / 4 cup sugar (brown is preferred) plus 1 / 4 cup water. The extra water (or other liquid) is called for to remove the moisture inMolasses. It is important to replace them, if you bake cakes and bread are. Molasses is the thickest, darkest and least sweet and kind of molasses is not recommended for baking.
Sugar Baking Tips: based on a bit more than your average science frosting recipe. Not only is the baking ingredients add flavor, they can also serve certain functions like your cake to rise one or ingredients together. For best results when baking, measure allYour ingredients exactly how flat your measuring cup with the edge of a knife and setting the cup on the counter in the measurement of fluids. If you are a substitution resort is aware that your taste or texture may vary slightly. More of Mom's cooking tips and apron humor visit them online at http://www.MomsRetro.com. Good luck and Happy cooking!
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